Fall Garden Bounty Soup Recipe | Dr. McDougall

Ingredients

• 1/2 Cup Water
• 1 Onion, chopped
• 2-3 Tsp Garlic, minced
• 2 Carrots, peeled and chopped
• 2 Stalks Celery, sliced
• 3 Cups (about 12) Roma tomatoes, chopped
• 6 Cups Vegetable broth
• 15 Ounce Can Cannellini beans, drained and rinsed
• 15 Ounce Can White beans, drained and rinsed
• 1 Tbsp Soy sauce (optional)
• 2 Cups Zucchini, sliced
• 2 Cups Cauliflower florets
• 2 Cups Green cabbage, thinly sliced
• 2 Cups Swiss chard, chopped
• 1/2 Cup Small uncooked pasta
• 1/4 Cup Fresh basil, slivered
• Several Twists Freshly ground pepper